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Andalusian Onion And Potato Omelette

Taste.of.Spain's picture
Ingredients
  Onion 1 Large
  Olive oil 1⁄2 Cup (8 tbs)
  Potatoes 5 Small
  Eggs 4
  Salt To Taste
  Pepper To Taste
Directions

Cut potatoes lengthwise in fine slices.
Heat 1/2 cup olive oil in large frying pan.
Fry potatoes lightly while chopping onion.
Push potatoes into a corner of pan, add chopped onion, and put potatoes on top of onion.
Season with salt and pepper.
While they cook, chop the potatoes and onion with a spoon or spatula until they are almost a puree.
(The potatoes and onion can be fried several hours in advance with equally good results.) Allow potato-onion mixture to cool at least 5 minutes before dividing in equal parts and adding to 2 bowls, each containing 2 eggs beaten with salt.
I have posted the instructions for "Spanish" Omelet. Please follow them to finish this.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Breakfast
Ingredient: 
Poultry
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 474 Calories from Fat 285

% Daily Value*

Total Fat 32 g49.6%

Saturated Fat 5.4 g26.8%

Trans Fat 0 g

Cholesterol 211.5 mg70.5%

Sodium 183.1 mg7.6%

Total Carbohydrates 39 g13.2%

Dietary Fiber 5.1 g20.5%

Sugars 5 g

Protein 11 g21.3%

Vitamin A 5% Vitamin C 66.3%

Calcium 6.5% Iron 14.3%

*Based on a 2000 Calorie diet

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Andalusian Onion And Potato Omelette Recipe